Categories: pickles

Ingredients

• 1/2 small red onion, cut into 1/4-inch thick slices
• Ice water
• 1/2 red bell pepper, cut lengthwise into 1/4-inch wide strips
• 1/2 yellow bell pepper, cut lengthwise into 1/4-inch- wide strips
• 1/2 green bell pepper, cut lengthwise into 1/4-inch wide strips
• 1 cup white vinegar
• 6Tbsp. sugar
• 2 Tbsp. kosher salt
• 1/2 tsp. dried crushed red pepper

Directions

1. Soak onion slices in ice water to cover in a small bowl 10 minutes; drain. Place onion slices and bell pepper strips in 1 (1-quart) canning jar.
2. Bring vinegar, next 3 ingredients and 1 cup water to a boil in a small nonaluminum saucepan over medium-high heat, stirring occasionally, until sugar is dissolved.
3. Pour hot vinegar mixture over vegetables in jar. Let stand, uncovered, 1 hour. Cover and chill 24 hours. Store in an airtight container in refrigerator up to 1 week.

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